Pork Tenderloin (pix)

Dyal_SC

Grilled up some simple pork tenderloins tonight.  Smoke roasted them with applewood until they hit an internal temperature of 145 deg f.  Gave them a 15 minute rest before carving.  They were quite on the tasty side. 

 

 

Doc_Eggerton

Nice.  Make sure you try the same method with a bone in pork roast, and try marinating.  My favorite for pork is Dichickos Garlic.

Charlie tuna

Is that the correct spelling of the marinate??  Where did you find it??  Thanks

Doc_Eggerton

Charlie tuna said:

Is that the correct spelling of the marinate??  Where did you find it??  Thanks

Me?  Here https://dichickos.com/

I am the Florida Ambassador for Dichickos.  Peri-peri is great.

ddegger

Looks awesome. I did tenderloins last weekend and never had any as good as the ones that came off the egg. I recommend the blackberry sauce per the recipe on this forum. ..... Not too difficult and totally fantastic! 

RAC

Look's great! One of my favorite cooks. 

Solson005

Looks great and one of the best things to make on a egg. 

six_egg

Looks awesome. Nice job.

johnkitchens

Looks great Dyal. I will be cooking pork tenderloin later today.

BENTE

pork tenderloin is my second favorite pork cook.i keep them in the freezer because two to a pack is too much for pam and I. I just did get rid of the ones I took to Spartanburg.

Griffin

Looks great, Dyal.

EddieK76

Looks great @dyal_sc  Did you rub them down with your rub?

Dyal_SC

Thx, guys and gals. @EddieK76 , yup, it was seasoned with Blue Boys BBQ rub. I will get some in the mail to you ASAP.

schoenb8

First time poster. Just got a large BGE as an early Father's day gift last weekend. Already have done stuffed burgers, grilled shrimp, and cedar planked salmon. Looking to do pork tenderloin tonight and was curious what does a slow roast exactly mean (time, temperature,etc.) Thanks!

 

 

 

schoenb8

Or smoke roasted?

Dyal_SC

I actually used the term wrong (I think) in this post. I think what it means is to indirectly grill your meat at a higher temp, with wood in the coals for smoke. If I remember correctly, I think I just directly grilled these tenderloins until they were done. I wanted a sear, so I opted to not indirectly cook them.

Welcome to the forum and congrats on your new egg!

sarivers

@Dyal_SC, I cooked a pork loin yesterday too but it didn't get as nice and brown as yours. I cooked mine direct for about 1 hour at 300°. What temp and how long did you cook yours? It doesn't look like you raised yours. I did not raise mine either.

brianwdmn

Or smoke roasted?

Combination of the heat from charcoal and the smoke flavor from another wood, such as Apple, Oak, Pecan, Cherry, etc..

TarHeelBBQ

One of my favorites!!

Zuma

Looks really awesome.  Very hard to beat this.

ddegger

sarivers said:

@Dyal_SC, I cooked a pork loin yesterday too but it didn't get as nice and brown as yours. I cooked mine direct for about 1 hour at 300°. What temp and how long did you cook yours? It doesn't look like you raised yours. I did not raise mine either.

Sorry if you know this already - a pork loin and a tenderloin are different things. Tenderloin should only take about 20-25 mins. I do tenderloins raised at about 400.

Mattman3969

sarivers said:

@Dyal_SC, I cooked a pork loin yesterday too but it didn't get as nice and brown as yours. I cooked mine direct for about 1 hour at 300°. What temp and how long did you cook yours? It doesn't look like you raised yours. I did not raise mine either.

Not answering for Dyal but I do mine at 375 or so raised direct till IT of 145

milesbrown4

Great cook - my first cook on the BGE was a pork tenderloin.  And yes I know the difference between a loin and tenderloin!  HOOAH

sarivers

ddegger said:

sarivers said:

@Dyal_SC, I cooked a pork loin yesterday too but it didn't get as nice and brown as yours. I cooked mine direct for about 1 hour at 300°. What temp and how long did you cook yours? It doesn't look like you raised yours. I did not raise mine either.

Sorry if you know this already - a pork loin and a tenderloin are different things. Tenderloin should only take about 20-25 mins. I do tenderloins raised at about 400.

Yes, I misspoke. It was a tenderloin but I cooked it lower and longer. It was brown on one side but not the other. It tasted OK except I used peach chips and my family did not like that flavor.

jaydub58

Tenderloin is a great cook.  For a treat sometime, take a tenderloin, slather it with mayonnaise, and roll it in a package of Lipton Dry Onion Soup Mix.  Grill as discussed above.  Yum! 

Village Idiot

Looks great, Dyal !!

sarivers

jaydub58 said:

Tenderloin is a great cook.  For a treat sometime, take a tenderloin, slather it with mayonnaise, and roll it in a package of Lipton Dry Onion Soup Mix.  Grill as discussed above.  Yum! 

That sounds great. Can't wait to try it.

CajunEggHead

145 is a little too rare on pork for me I usually cook mine to 160 and it is still juicy although yours looks great 

yzzi

Looks good. I took advantage of costco's deal for $2.50 off a 4 pack this weekend. I bought 2 packs. I tried the salt crust method for the first time. It was a fun change and came out nice.

MrCookingNurse

Zombie thread won't die or mold